Stranger Foods

Curried haddock kedgeree

Serves 4 | Prep 10 mins | Cook 25 mins

A classic kedgeree designed to fill you with warmth and spice. This gluten-free family meal is an easy midweek fix.

Ingredients

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Pour the cream into a large sauté pan with a lid. Stir in the ginger and spices, then submerge the smoked haddock fillets, skin-side up. Put the lid on, bring the cream slowly to the boil, then remove from the heat and leave to cool. Flake the fish into a bowl in large pieces, discarding the skin.
Put the spiced cream back on a medium heat. Once warm, add the cooked rice and peas and stir through to combine. Cook for until everything is heated through.
Gently mix in the haddock, being careful to keep it in large flakes. Cook for a further and check the seasoning - the smoked haddock will be quite salty, but a good grind of black pepper could be welcome.
Top the kedgeree with the boiled eggs and scatter over the coriander, then tip it into a large dish and take it to the table to serve.